Poached sole and salmon roulade

Name: Poached sole and salmon roulade
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: En
Ingredients: 900 g Sole fillet; 400 g Salmon fillet; 400 ml Cream; Salt; Pepper; 30 ml Noilly Prat; 30 ml Fish Stock; 100 ml White wine; 250 ml Cream; 10 g Corn starch; 1.00 Kg Spinach; 50 g Garlic; 50 g Shallots; 50 ml Olive oil; Salt, Pepper; 1.20 Kg Potatoes; 50 g Butter; 20 g Parsley; 250 g Tomatoes; 20 ml Olive oil; 10 g Basil

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Main Dish

Easy

45 min

This is another dish from our new weekly menu, something I haven't done since my training....yes that is a while back. A Sole and Salmon Roulade. I am not sure why, but sole, Salmon, Spinach. Potatoes and White Wine Sauce just go well together, the flavours bond and the dish is exceptional. It always worked and I never had a bad comment about it. The flavors are subtle but still strong, the go together not against each other. The dish is light, but not really light in Calories as there is a bit of crea

Preparation

Preparation30 min

Cook time15 min

Blend salmon finely in a blender, make sure it stays cold all the time
Mix in seasoning and cream, season to taste
Clean sole fillet and lay them next to each other on a plastic wrap
Spread teh salmon mix carefully on teh sole fillets
Roll everything like a roulade
Close the ends tight and prick the plastic carefully with a knife. This will help to infuse the roulades with the flavor of the stock
Combine ingredients except cream and starch for the fish stock
Poach the roulades in the stock for about 10 minutes, take out and let rest
Then boil up fish stock, add cream
Mix corn starch with a little white wine and thicken the sauce
Turn the potatoes and boil till soft
Just before serving heat them up, saute in a bit butter and chopped parsley
Saute the cleaned spinach, season to taste

Semi dry the tomato with olive oil and seasoning